Process for preserving fresh pineapple

ABSTRACT

A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored juice or other liquid medium, which may be pineapple juice from a different season or different part of the same season, or which may be white grape juice, acidified high fructose corn syrup, or blends. The juice or medium is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19. The cut pinapple, preferably chilled to just above freezing, is immersed in the selected juice and is stored and shipped, preferably close to freezing.

This application is a continuation-in-part of application Ser. No.09/473,511, filed Dec. 28, 1999, now abandoned, which is a division ofapplication Ser. No. 09/174,068, filed Oct. 16, 1998, now U.S. Pat. No.6,007,863.

BACKGROUND OF THE INVENTION

This invention concerns preservation of freshly cut fruit, both from amicrobiological aspect and from the aspect of flavor balance. Inparticular, the invention is directed at the preservation of flavor andshelf life in freshly cut pineapple.

Fresh fruits have enjoyed increasing popularity in recent times,primarily because of the need for a balanced diet, the health benefitsand low calories in fruits, and superior flavor of fresh fruit ascompared to canned fruit. In addition, interest in tropical and moreexotic fruits has increased.

Fresh pineapple fruit is widely popular, but there are someinconveniences in consumption of pineapple for the average consumer.Whole pineapple is too large for a single serving, is difficult toprepare and involves considerable waste. Approximately 55% to 65% of awhole pineapple can be inedible, including the crown, depending on sizeof the pineapple.

Like many other ready-to-eat (non-canned) fruits, pineapple fruit as ithas currently been offered has several deficiencies. The quality of thefruit is inconsistent due to seasonal variations and growing conditions,discoloration, juice and texture loss. Frequent spoilage of fruit occurseven prior to expiration of a relatively short shelf life. The shortshelf life, typically a maximum of about 14 days, causes problems oflimited distribution and high cost of air transport rather than surfacetransport, and occasions high costs due to return of spoiled fruit.

Prior to this invention no effective process has existed for preservingthe flavor and balance of fresh fruit, particularly pineapple, whileenhancing the shelf life of the fruit considerably beyond 14 days, tothe extent that the fruit has a very fresh and acid-balanced flavor uponconsumption.

The following U.S. patents have some relevance to various aspects of theprocess described below: U.S. Pat. Nos. 127,944, 1,305,244, 2,210,133,2,308,486, 3,120,441, 3,398,001, 4,001,435, 4,021,585, 4,547,381,4,883,674, 4,895,729, 5,244,684, 5,277,922, 5,279,843, 5,468,508,5,614,238, 5,616,354, and 6,007,863.

SUMMARY OF THE INVENTION

In accordance with one form of the present invention, a method formaintaining the freshness of freshly cut pineapple fruit includescollecting juice from harvested pineapples, in separate juice batchesduring a pineapple growing year, the batches varying in Brix/acid ratio,and pasteurizing the juice. On harvesting pineapples, the pineapples arecut and the Brix and acid of the pineapple are determined to thusdetermine the Brix/acid ratio for the pineapple.

The process then involves selecting juice from at least one previouslystored pineapple juice batch, to produce a juice with Brix/acid ratiowhich will balance the Brix/acid ratio of the newly harvested pineapple,the object being that the pineapple and juice when combined will have acombined Brix/acid ratio in a preselected range. The pineapple juicepreferably has been filtered and chilled, freezing as necessary, forstorage prior to its selection.

The freshly cut pineapple is treated to reduce surface microflora, andthis step can be, for example, dipping in a chlorine solution. In apreferred embodiment the cut pineapple fruit is chilled to 28° (justabove freezing) to 45° F. The chilled cut pineapple is then packagedwith the selected juice or juice blend, and the pineapple/juicecombination is stored in a chilled state, which in one preferredembodiment is just above freezing, e.g. about 28° to 30° F.

The preselected range of combined Brix/acid ratio for the pineapplefruit and juice preferably is about 19, or more generally, in the rangeof about 16 to 23.

The invention also applies to other fruits in general, the principlebeing that the freshly cut fruit is immersed in juice which will balanceits Brix/acid ratio to a preselected range. Moreover, the juice can be aliquid medium other than juice of the same fruit: juice from a differentfruit or blend of different fruits, sweet or tart syrups or other liquidmedia selected to balance the Brix/acid ratio of the freshly cut fruitas desired. The fruit and juice are not subjected to heat afterpackaging.

In one particular application, fresh pineapple is immersed and stored inwhite grape juice. The white grape juice is selected to balance theBrix/acid ratio of the pineapple to a preselected range to allow foroptimal flavor and increase the life of the product. White grape juicehas been found in many cases even better than pineapple juice inenhancing shelf life and maintaining flavor of fresh pineapple. Thoughgrape juice is used in the industry, typically as a sweetener, or toextend juice in juice blends, or as a medium for fruit cocktails, theuse of grape juice to preserve fresh pineapples has not been known andits benefits were not apparent. Grape juice has been used previously asa medium for canned fruit or other shelf stable products. This inventionis concerned, however, with fresh, refrigerated produce, a whollydifferent application achieving a very beneficial and flavorful result.

It is thus a broad object of this invention to preserve the freshnessand enhance the acid balance of freshly cut fruit by immersing the cutfruit in juice, syrup or liquid having Brix/acid ratio which willbalance that of the fruit, the immersion preserving the fruit andenhancing shelf life as well as preserving and enhancing flavor. A morespecific object is to preserve the freshness and shelf life of pineapplein this way, preferably using a balancing medium, preferably white grapejuice. These and other objects, advantages and features of the inventionwill be apparent from the following description of a preferredembodiment, considered along with the accompanying drawings.

DESCRIPTION OF THE DRAWINGS

FIG. 1 is a flow chart indicating steps in collecting and preservingjuice for use in the process of the invention.

FIG. 2 is a flow chart illustrating major steps in the process of theinvention.

DESCRIPTION OF PREFERRED EMBODIMENTS

FIG. 1 indicates steps in one preferred embodiment of a portion of theprocess of the invention, this portion relating to the extraction,processing and storage of juice from fruit, preferably pineapple juice.The box 10 indicates the fruit is harvested and, in the case ofpineapple, washed, cut and trimmed. The primary fruit may be usedseparately, for other products; other pineapple parts from cutting,trimming, coring, etc. can be used for juice. Pineapple parts arepressed, as in the block 16, to recover juice. Insoluble solids areremoved and discarded, as indicated.

The juice is then filtered, at 20. At this point, Brix and acid contentcan be determined in the juice, if this has not been done previously, asindicated at 24.

The clarified juice is heated to pasteurization temperature, at 28. Thismay be a high temperature short time pasteurization, such as 195° F. foronly about one minute, which causes minimal effect on flavor. As is wellknown, variations are possible in time and temperature.

Next, the clarified and pasteurized juice is cooled at 36, down from thepasteurization temperature, and is filled into bulk storage packaging,at 40, preferably isolated from air. It is then stored in frozen ornearly frozen state, as indicated at the block 46, and the batch ofjuice is marked by Brix/acid ratio and preferably also by date, at 48.The juice need not be frozen if it is to be used in a short time.

The above process can include addition of acidulent to the juice ifneeded, such as in pineapple growing regions where the juice may be toolow in acid year-round, at least in certain years. The acidulent canhelp increase shelf life as well as balance B/A ratio in the eventualfruit and juice product. Conversely, the juice can be sweetened ifneeded. Acidulation or sweetening would preferably be done beforestoring the juice as above, but could be done later to adjust juice B/Aat time of use on fruit. In this description and in the claims, the stepof selecting juice from a stored juice batch is intended to includeselecting a juice with or without such acid/sweetness adjustment, andthe process includes, optionally, making such an adjustment at the timeof use of the juice.

This completes the process for a single batch of stored juice, but asindicated in the block 50, the process is repeated, perhaps 8 or 10 or20 different times within a year, using fruit from different seasonsand/or different parts of a season. As noted in the block 52, the endresult is that a series of different juice batches are stored, with arange of different Brix/acid ratios, for use in the process of enhancingpineapple fruit, or other fruit.

The flow chart of FIG. 2 illustrates steps in the process when freshfruit is harvested and cut, by the method of the invention, resulting inenhanced flavor and shelf life. The illustrated process utilizes thestored juice batches indicated in the flow chart of FIG. 1, but thesteps of the process apply to use of other juice or liquid media aswell, beginning with the block 20 (filtration and pasteurization may ormay not be done). The process is illustrated particularly for pineapplefruit, but most of the steps of the process also are applicable to otherfruits.

In FIG. 2 the fruit is harvested at 54. The block 55 indicatesdetermination of Brix and acid content in the freshly cut fruit, whichproduces a Brix/acid (B/A) ratio. In most cases, the approximate Brixand acid and B/A ratio will be known from the trend of immediatelyprevious harvests. Thus, the determination of Brix and acid does notnecessarily mean measurement, in every case. The B/A ratio can beestimated in some cases.

The block 56 indicates that the fruit is washed, cut and trimmed. In thecase of pineapple, the skin of the whole fruit is removed, as is thecore. The pineapple fruit may be cut into wedges or each pineapple intoa cylinder, as indicated at 58 and 60. Even if wedges are the endresult, as shown in block 58, the pineapple is first cut into acylinder, which is cut into wedges. After cutting, a step is taken toreduce surface microflora, i.e. surface disinfection of the cut fruit asby dipping in a chlorine solution. This is indicated in the block 62.

Then, as noted at 68, the cut fruit is chilled, preferably to just abovefreezing. For pineapples this preferably is a range of about 28° to 32°F. With the B/A ratio of the fruit known, the desired B/A ratio for thejuice to be added to the fruit is decided, indicated in the decisionblock 70 in FIG. 2. The desired target B/A ratio for the combinedfruit/juice combination usually is in the range of about 16 to 23; morespecifically, a preferred B/A ratio normally is about 19, or in therange 19-20. The B/A ratio of the juice to be added to the fruit must beselected based on the approximate volume ratio of the fruit and juice inthe container in which it will be stored and shipped. The relativevolumes of fruit and juice are different for pineapple wedges ascompared to pineapple cylinders, and thus the B/A of the juice tocounterbalance the B/A of the fruit will be different for wedges thanfor cylinders. This assumes that the B/A ratios of the fruit and juicewill equilibrate after a period of immersion, such as a few days, andthis has proven to be the case. Formulas for juice B/A selection for apreferred embodiment of the process are described further below.

The collection of blocks 72 in FIG. 2 indicate selection of the desiredB/A ratio for the juice (the B/A ratio numbers are not intended torepresent a full range of possible selections), while the block 74signifies selection of the juice itself based on the desired juiceratio. As shown in this block, such selection can include blending morethan one juice batch in order to arrive at the desired ratio.

With Hawaii pineapples, the juice B/A ratio generally is lowest fromDecember to April, and highest from June to October, reaching a peaktypically in August. In a typical year, the average B/A ratio might varyfrom about 15 in April to about 23 or 24 in August, for the Champakavariety of the Smooth Cayenne pineapple.

The block 76 indicates that the selected juice batch is retrieved in afrozen or semi-frozen, slushy state. Then, as at 78, the juice isapplied to the fruit so as to cover the fruit, and this is preferablydone in the plastic package in which the fruit/juice combination will bestored and shipped. The package is sealed (block 80), and stored andshipped chilled, preferably in the range of about 28° to 30° F., as inthe block 82. There can be a head space of air in the package, sinceoxidation will be negligible at this low temperature range.

Table A shows exemplary values for selection of juice B/A for a givenpineapple fruit B/A, based on the target combined B/A desired. This isfor a pineapple cylinder, for a particular type of packaging which hasbeen successfully employed.

Brix/Acid matrix: Optimum juice Brix/Acid required as a function of thefruit Brix/Acid values: CYLINDER.

Target B/A ratio Juice B/A Fruit B/A 15.0 16.0 17.0 18.0 19.0 20.0 21.022.0 23.0 24.0 9.0 39.0 44.0 49.0 54.0 59.0 64.0 69.0 74.0 79.0 84.010.0 35.0 40.0 45.0 50.0 55.0 60.0 65.0 70.0 75.0 80.0 11.0 31.0 36.041.0 46.0 51.0 56.0 61.0 66.0 71.0 76.0 12.0 27.0 32.0 37.0 42.0 47.052.0 57.0 62.0 67.0 72.0 13.0 23.0 28.0 33.0 38.0 43.0 48.0 53.0 58.063.0 68.0 14.0 19.0 24.0 29.0 34.0 39.0 44.0 49.0 54.0 59.0 64.0 15.015.0 20.0 25.0 30.0 35.0 40.0 45.0 50.0 55.0 60.0 16.0 11.0 16.0 21.026.0 31.0 36.0 41.0 46.0 51.0 56.0 17.0 7.0 12.0 17.0 22.0 27.0 32.037.0 42.0 47.0 52.0 18.0 3.0 8.0 13.0 18.0 23.0 28.0 33.0 38.0 43.0 48.019.0 0.0 4.0 9.0 14.0 19.0 24.0 29.0 34.0 39.0 44.0 20.0 NV 0.0 5.0 10.015.0 20.0 25.0 30.0 35.0 40.0 21.0 NV NV 1.0 6.0 11.0 16.0 21.0 26.031.0 36.0 22.0 NV NV NV 2.0 7.0 12.0 17.0 22.0 27.0 32.0 23.0 NV NV NVNV 3.0 8.0 13.0 18.0 23.0 28.0 24.0 NV NV NV NV NV 4.0 9.0 14.0 19.024.0 25.0 NV NV NV NV NV 0.0 5.0 10.0 15.0 20.0 26.0 NV NV NV NV NV NV1.0 6.0 11.0 16.0 27.0 NV NV NV NV NV NV NV 2.0 7.0 12.0 28.0 NV NV NVNV NV NV NV NV 3.0 8.0 29.0 NV NV NV NV NV NV NV NV NV 4.0

The table is based on a calculation formula for one specific type ofpackaging, which relates in a specific volumetric ratio between fruitand juice, as follows: 20X+5Y=25Z, where X=B/A of the fruit (wholecylinder); Y=B/A of the juice; and Z=optimum B/A of the combinedfruit/juice product.

Table B is a similar chart of values for the case of pineapple wedges,again in a specific type of packaging.

Brix/Acid matrix: Optimum juice Brix/Acid required as a function of thefruit Brix/Acid values: WEDGES.

Target B/A ratio Juice B/A Fruit B/A 15.0 16.0 17.0 18.0 19.0 20.0 21.022.0 23.0 24.0 9.0 25.7 28.4 31.2 34.0 36.8 39.6 42.3 45.1 47.9 50.710.0 23.9 26.7 29.4 32.2 35.0 37.8 40.6 43.3 46.1 48.9 11.0 22.1 24.927.7 30.4 33.2 36.0 38.8 41.6 44.3 47.1 12.0 20.3 23.1 25.9 28.7 31.434.2 37.0 39.8 42.6 45.3 13.0 18.7 21.3 24.1 26.9 29.7 32.4 35.2 38.040.8 43.6 14.0 16.8 19.6 22.3 25.1 27.9 30.6 33.4 36.2 39.0 41.8 15.015.0 17.8 20.6 23.3 26.1 28.9 31.6 34.4 37.2 39.9 16.0 13.2 16.0 18.821.5 24.3 27.1 29.9 32.7 35.4 38.2 17.0 11.4 14.2 17.0 19.8 22.6 25.328.1 30.8 33.7 36.4 18.0 9.7 12.4 15.2 18.0 20.8 23.6 26.3 29.1 31.934.7 19.0 7.9 10.7 13.4 16.2 19.0 21.8 24.6 27.3 30.1 32.9 20.0 6.1 8.911.7 14.4 17.2 20.0 22.8 25.6 28.3 31.1 21.0 4.3 7.1 9.9 12.7 15.4 18.221.0 23.8 26.6 29.3 22.0 2.6 5.3 8.1 10.9 13.6 16.4 19.2 22.0 24.8 27.523.0 0.8 3.6 6.3 9.1 11.9 14.7 17.4 20.2 23.0 25.8 24.0 NV 1.8 4.6 7.310.1 12.9 15.7 18.4 21.2 24.0 25.0 NV 0.0 2.8 5.6 8.3 11.1 13.9 16.719.4 22.2 26.0 NV NV 1.0 3.8 6.6 9.3 12.1 14.9 17.7 20.4 27.0 NV NV NV2.0 4.8 7.6 10.3 13.1 15.9 18.7 28.0 NV NV NV 0.2 3.0 5.8 8.6 11.3 14.116.9 29.0 NV NV NV NV 1.2 4.0 6.8 9.6 12.3 15.1 30.0 NV NV NV NV NV 2.25.0 7.8 10.6 13.3 31.0 NV NV NV NV NV 0.1 3.2 6.0 8.8 11.6 32.0 NV NV NVNV NV NV 1.4 4.2 7.0 9.8 33.0 NV NV NV NV NV NV NV 2.4 5.2 8.0 34.0 NVNV NV NV NV NV NV 0.7 3.4 6.2 35.0 NV NV NV NV NV NV NV NV 1.7 4.4 36.0NV NV NV NV NV NV NV NV NV 2.7 37.0 NV NV NV NV NV NV NV NV NV 0.9

In this case, for the particular packaging selected, the values arebased on the formula 16X+9Y=25Z.

The following examples describe the use of the process of the inventionwith freshly cut pineapple.

EXAMPLE 1 Pineapple Wedges in Pineapple Juice

In Maui, Hi., a pineapple field was harvested on Jan. 8, 1998. This wasmid-winter fruit, usually very tart. Fruits were washed, skinned, cored,trimmed, and cut into wedges. The cut fruit Brix and acid were measured,and were at 15.0° and 1.0% respectively, thus a Brix/acid (B/A) ratio of15.0, which gave a tart taste.

A previously treated and stored juice was selected, having a Brix/acidratio of 26.0, in order to bring the combined fruit/juice B/A ratio toabout 19. This juice was from pineapples harvested on Aug. 8, 1997, andhad a sweeter character which balanced the more tart character of thefruit.

Immediately after the Aug. 8, 1997 harvest, the expressed pineapplejuice was filtered, heat pasteurized, and stored in sanitary containersunder freezing conditions. The frozen juice was semi-thawed prior touse.

Cut fruit was dipped in chlorinated water, drained, and chilled.

The fruit, within an hour after cutting and at a chilled temperature ofabout 30° F., was covered with the juice in packaging consisting of aplastic tub, which is sealed. The fruit was completely immersed injuice, which was partially frozen and slushy. A small head space of airremained above the fruit in the sealed package.

The packaged fruit was stored and transported in coolers at a targettemperature range of 28° to 30° F. The packaged fruit was trucked to themarket in a refrigerated trailer and then displayed for sale in coolersnear the produce section of the market.

The above-described treatment resulted in a fresh, ready to eatpineapple with balanced sweetness and tartness for optimal flavor. Italso extended shelf life of the so treated cut pineapple, up to 30 dayswhen properly stored and handled in commerce. On a scale of 1 to 10,with 1 representing the taste of canned pineapple fruit and 10representing the taste of freshly cut, recently harvested pineapple, thetaste of this product was about 7 to 8 on the scale.

EXAMPLE 2 Pineapple Wedges In Pineapple Juice

In Maui, Hi., a pineapple field was harvested on Jul. 29, 1998. This wasa very-low acid variety of pineapple, and was summer fruit, usually verysweet. Thus, the Brix/acid ratio was quite high, with a Brix of about15.6° and an acid content of about 0.6, for a B/A ratio of about 26.0.The fruit had a very sweet taste.

The fruits were washed, skinned, cored, trimmed and cut into wedges.

A previously treated and stored juice was selected, having a B/A ratioof about 15.7, in order to bring the combined fruit/juice B/A ratio toabout 22.3, the target in this case. This juice was from pineapplesharvested on May 7, 1998, and had a more tart character which balancedthe sweeter character of the fruit.

Immediately after the Jul. 29, 1998 harvest, the expressed pineapplejuice was filtered, heat pasteurized, and stored in sanitary containersunder freezing conditions. The frozen juice was semi-thawed prior touse.

Cut fruit was dipped in chlorinated water, drained, and chilled.

The fruit, within an hour after cutting and at a chilled temperature ofabout 30° F., was covered with the juice in packaging consisting of aplastic tub, which is sealed. The fruit was completely immersed injuice, which was partially frozen and slushy. A small head space of airremained above the fruit in the sealed package.

The packaged fruit was stored and transported in coolers at a targettemperature range of 28° to 30° F. The packaged fruit was trucked to themarket in a refrigerated trailer and then displayed for sale in coolersnear the produce section of the market.

The above-described treatment resulted in a fresh, ready to eatpineapple with balanced sweetness and tartness for optimal flavor. Italso extended shelf life of the so treated cut pineapple, up to 30 dayswhen properly stored and handled in commerce.

EXAMPLE 3 (Hypothetical Example) Pineapple Wedges in Blended Fruit Juice

In Hawaii, a pineapple field was harvested on Mar. 8, 1998. This waslate winter fruit, usually tart. Fruits were washed, skinned, cored,trimmed, and cut into wedges. The cut fruit Brix and acid were measured,and were at 12.0 and 1.0%, respectively, thus a Brix/acid (B/A) ratio of12.0, which gave a tart taste.

A previously treated, stored and blended tropical fruit juice wasselected, having a Brix/acid ratio of 31.4, in order to bring thecombined fruit/juice B/A ratio to about 19. This blended juice,including juice from passion fruit, pineapple, and guava harvested inthe summer months of 1997, had a sweeter character which balanced themore tart character of the fruit.

After harvesting the expressed juices were blended, filtered, heatpasteurized, and stored in sanitary containers under freezingconditions. Frozen juice was semi-thawed prior to use.

Cut fruit was dipped in chlorinated water, drained, and chilled.

The fruit, within an hour after cutting and at a chilled temperature ofabout 30° F., was covered with the juice in packaging consisting of aplastic tub, a plastic top seal, and a plastic overlap. The fruit wascompletely immersed in the juice, which was partially frozen and slushy.

The packaged fruit was stored and transported in coolers at a targettemperature range of 28 to 30° F. The packaged fruit was trucked to themarket in a refrigerated trailer and then displayed for sale in coolersnear the produce section of the market.

The above-described treatment resulted in a fresh, ready to eatpineapple with balanced sweetness and tartness for optimal flavor. Italso extended shelf life of the so treated cut pineapple in tropicalfruit juice, up to 30 days when properly stored and handled in commerce.

EXAMPLE 4 (Hypothetical Example)—Cut Fresh Fruits in Blended Fruit Juice

Fruits including pineapple, papaya, and mango were harvested in April1998. These were early spring fruits, usually tart. Fruits were washedand skinned. The pineapple was cored, the papaya and mango seeded, thenall fruits were trimmed and cut into wedges. The cut fruit Brix and acidwere measured, and were averaging at 7.9° and 0.67%, respectively, thusa Brix/acid (B/A) ratio of 11.8, which gave a tart taste.

A previously treated, stored and blended tropical fruit juice wasselected, having a Brix/acid ratio of 31.4, in order to bring thecombined fruit/juice B/A ratio to about 19. This blended juice,including juice from passion fruit, pineapple, and guava harvested inthe summer months, 1997, had a sweeter character which balanced the moretart character of the fruit.

The expressed juices were blended, filtered, heat pasteurized, andstored in sanitary containers under freezing conditions. Frozen juicewas semi-thawed prior to use.

Cut fruit was dipped in chlorinated water, drained, and chilled.

The fruit, within an hour after cutting and at a chilled temperature ofabout 30° F., was covered with the juice in packaging consisting of aplastic tub, a plastic top seal, and a plastic overlap. The fruit wascompletely immersed in the juice, which was partially frozen and slushy.

The packaged fruit was stored and transported in coolers at a targettemperature range of 28 to 30° F. The packaged fruit was trucked to themarket in a refrigerated trailer and then displayed for sale in coolersnear the produce section of the market.

The above-described treatment resulted in a fresh, ready to eat fruitwith balanced sweetness and tartness for optimal flavor. It alsoextended to shelf life of the so treated cut fruits in fruit juice, upto 30 days when properly stored and handled in commerce.

The following examples describe preserving pineapple fruit in mediaother than pineapple juice, specifically, high fructose corn syrup inone application, and white grape juice in another. The grape juice canbe from concentrate or single-strength. In some cases, the white grapejuice was blended with a small amount of pineapple juice. In preferredembodiments the pineapple juice blended into the grape juice may beabout 2%. More broadly speaking, the invention when employing whitegrape juice encompasses using at least about 40% white grape juice ascompared to other juices or media, and more preferably at least about50%. In the most preferred forms of the inventive process in which whitegrape juice is used, the white grape juice is the primary ingredient ofthe juice medium, and most preferably substantially all or all of themedium.

EXAMPLE 5 (Hypothetical Example)—Pineapple Wedges in Acidified HighFructose Corn Syrup

In Maui, Hi., a pineapple field was harvested on Jul. 30, 2000. This wasmid-summer fruit, usually very sweet. Thus, the Brix/acid ratio wasquite high, with a Brix of about 14.0° and an acid content of about 0.5%for a Brix acid ratio of about 28.0. The fruit had a very sweet taste.

The fruits were washed, skinned, cored, trimmed, and cut into wedges.

High fructose corn syrup was previously blended with an acidulent toproduce a Brix/acid ratio of about 17.5, in order to bring the combinedfruit/juice Brix/acid ratio to about 23.5, the target in this case.

Immediately after blending, the acidified high fructose corn syrup wasstored in sanitary containers under near-freezing conditions.

Cut fruit was dipped in chlorinated water, drained, and chilled.

The fruit, within an hour after cutting and at a chilled temperature ofabout 30° F., was covered with the acidified high fructose corn syrup inpackaging consisting of a plastic tub, which is sealed. The fruit wascompletely immersed in the acidified syrup, which was partially frozenand slushy. A small headspace of air remained above the fruit in thesealed package.

The packaged fruit was stored and transported in coolers at a targettemperature range of 28° to 30° F. The packaged fruit was trucked to themarket in a refrigerated trailer and then displayed for sale in coolersnear the produce section of the market.

The above described treatment resulted in a fresh, ready to eatpineapple with balanced sweetness and tartness for optimal flavor. Italso extended shelf life of the so treated cut pineapple, up to thirtydays when properly stored and handled in commerce.

EXAMPLE 6 (Hypothetical Example)—Pineapple Wedges in White Grape andPineapple Juice

In Maui, Hi., a pineapple field was harvested on Jan. 20, 2000. This wasa mid-winter fruit, usually very tart. Thus, the Brix/acid ratio wasquite low, with a Brix of about 12.0° and an acid content of about 1.0%for a Brix/acid ratio of about 12.0. The fruit had a very tart taste.

The fruits were washed, skinned, cored, trimmed, and cut into wedges.

White grape juice was previously blended with pineapple juice to producea Brix/acid ratio of about 35.0, in order to bring the combinedfruit/juice Brix/acid ratio to about 21.0, the target in this case. Thejuice blend was about 98% white grape juice.

Immediately after blending, the white grape and pineapple juice mixturewas stored in sanitary containers under near-freezing conditions.

Cut fruit was dipped in chlorinated water, drained, and chilled.

The fruit, within an hour after cutting and at a chilled temperature ofabout 30° F., was covered with white grape and pineapple juice inpackaging consisting of a plastic tub, which is sealed. The fruit wascompletely immersed in the juice which was partially frozen and slushy.A small headspace of air remained above the fruit in the sealed package.

The packaged fruit was stored and transported in coolers at a targettemperature range of 28 to 30° F. The packaged fruit was trucked to themarket in a refrigerated trailer and then displayed for sale in coolersnear the produce section of the market.

The above described treatment resulted in a fresh, ready to eatpineapple, with balanced sweetness and tartness for optimal flavor.Off-flavors found to result when hybrid pineapples are stored inpineapple juice were not present. It also extended the shelf life of theso treated cut pineapple, up to 30 days when properly stored and handledin commerce.

EXAMPLE 6A (Hypothetical Example) Pineapple Wedges in White Grape Juice

In Maui, Hi., a pineapple field was harvested on Jan. 20, 2000. This wasa mid-winter fruit, usually very tart. Thus, the Brix/acid ratio wasquite low, with a Brix of about 12.0° and an acid content of about 1.0%for a Brix/acid ratio of about 12.0. The fruit had a very tart taste.

The fruits were washed, skinned, cored, trimmed, and cut into wedges.

White grape juice was selected with a Brix/acid ratio of about 35.0, inorder to bring the combined fruit juice/Brix acid ratio to about 21.0,the target in this case.

Immediately after blending, the white grape juice was stored in sanitarycontainers under near-freezing conditions.

The cut fruit was dipped in chlorinated water, drained, and chilled.

The fruit, within an hour after cutting and at a chilled temperature ofabout 30° F., was covered with white grape juice in packaging consistingof a plastic tub, which is sealed. The fruit was completely immersed inthe juice which was partially frozen and slushy. A small headspace ofair remained above the fruit in the sealed package.

The packaged fruit was stored and transported in coolers at a targettemperature range of 28 to 30° F. The packaged fruit was trucked to themarket in a refrigerated trailer and then displayed for sale in coolersnear the produce section of the market.

The above describe treatment resulted in a fresh, ready to eatpineapple, with balanced sweetness and tartness for optimal flavor.Off-flavors were not present. It also extended the shelf life of the sotreated cut pineapple, up to 30 days when properly stored and handled incommerce.

EXAMPLE 7 (Hypothetical Example) Cut Fresh Fruits in Acidified HighFructose Corn Syrup

Fruits including pineapple, cantaloupe, honeydew melon, and red seedlessgrapes were harvested on Jun. 30, 2000. These were summer fruits,usually very sweet. Thus the Brix/acid ratio was quite high, with anaverage Brix of about 11.0° and an average acid content of about 0.3%,for a Brix/acid ratio of about 36.7. The fruit had a very sweet taste.

The pineapples were washed, skinned, cored, trimmed, and cut intowedges. The cantaloupes and honeydew melons were washed, skinned,seeded, trimmed, and cut into wedges. The red seedless grapes werewashed and the stems removed.

High fructose corn syrup was previously blended with an acidulent toproduce a Brix/acid ratio of about 13.6, in order to bring the combinedfruit/juice Brix/acid ratio to about 17.5, the target in this case.

Immediately after blending the acidified high fructose corn syrup wasstored in sanitary containers under near-freezing conditions.

The cut fruit was dipped in chlorinated water, drained, and chilled.

The fruit, within an hour after cutting and at a chilled temperature ofabout 30° F., was covered with the acidified high fructose corn syrup inpackaging consisting of a plastic tub, which is sealed. The fruit wascompletely immersed in the acidified corn syrup, which was partiallyfrozen and slushy. A small headspace of air remained above the fruit inthe sealed package.

The packaged fruit was stored and transported in coolers at a targettemperature range of 28 to 30°. The packaged fruit was trucked to themarket in a refrigerated trailer then displayed for sale in coolers nearthe produce section of the market.

The above described treatment resulted in a fresh, ready to eat fruitwith balanced sweetness and tartness for optimal flavor. It alsoextended shelf life of the so treated cut fruit, up to 30 days whenproperly stored and handled in commerce.

EXAMPLE 8 (Hypothetical Example) Cut Fresh Fruits in Acidified WhiteGrape and Pineapple Juice

Fruits including pineapple, cantaloupe, honeydew melon, and red seedlessgrapes were harvested on Dec. 20, 2000. These were winter fruits,usually very tart. Thus the Brix/acid ratio was quite low, with anaverage Brix of about 10.0° and an average acid content of about 0.8%,for a Brix/acid ratio of about 12.5. The fruit had a very tart taste.

The pineapples were washed, skinned, cored, trimmed, and cut intowedges. The cantaloupes and honeydew melons were washed, skinned,seeded, trimmed, and cut into wedges. The red seedless grapes werewashed and the stems removed.

White grape juice was previously blended with pineapple juice and anacidulent to produce a Brix/acid ratio of about 18.7, in order to bringthe combined fruit/juice Brix/acid ratio to about 17.0, the target inthis case. The blend was primarily white grape juice.

Immediately after blending the acidified juice mixture was stored insanitary containers under near-freezing conditions.

Cut fruit was dipped in chlorinated water, drained, and chilled.

The fruit, within an hour after cutting and at a chilled temperature ofabout 30° F., was covered with the acidified white grape and pineapplejuice in packaging consisting of a plastic tub, which is sealed. Thefruit was completely immersed in the acidified juice mixture, which waspartially frozen and slushy. A small headspace of air remained above thefruit in the sealed package.

The packaged fruit was stored and transported in coolers at a targettemperature range of 28 to 30°. The packaged fruit was trucked to themarket in a refrigerated trailer then displayed for sale in coolers nearthe produce section of the market.

The above described treatment resulted in a fresh, ready to eat fruitwith balanced sweetness and tartness for optimal flavor. It alsoextended shelf life of the so treated cut fruit, up to 30 days whenproperly stored and handled in commerce.

EXAMPLE 8A (Hypothetical Example) Cut Fresh Fruits in Acidified WhiteGrape Juice

Fruits including pineapple, cantaloupe, honeydew melon, and red seedlessgrapes were harvested on Dec. 20, 2000. These were winter fruits,usually very tart. Thus the Brix/acid ratio was quite low, with anaverage Brix of about 10.0° and an average acid content of about 0.8%,for a Brix/acid ratio of about 12.5. The fruit had a very tart taste.

The pineapples were washed, skinned, cored, trimmed, and cut intowedges. The cantaloupes and honeydew melons were washed, skinned,seeded, trimmed, and cut into wedges. The red seedless grapes werewashed and the stems removed.

White grape juice was previously blended with an acidulent to produce aBrix/acid ratio of about 18.7, in order to bring the combinedfruit/juice Brix/acid ratio to about 17.0, the target in this case.

Immediately after blending, the acidified white grape juice was storedin sanitary containers under near-freezing conditions.

Cut fruit was dipped in chlorinated water, drained, and chilled.

The fruit, within an hour after cutting and at a chilled temperature ofabout 30° F., was covered with the acidified white grape juice inpackaging consisting of a plastic tub, which is sealed. The fruit wascompletely immersed in the acidified juice, which was partially frozenand slushy. A small headspace of air remained above the fruit in thesealed package.

The packaged fruit was stored an transported in coolers at a targettemperature range of 28 to 30°. The packaged fruit was trucked to themarket in a refrigerated trailer then displayed for sale in coolers nearthe produce section of the market.

The above described treatment resulted in a fresh, ready to eat fruitwith balanced sweetness and tartness for optimal flavor. It alsoextended shelf life of the so treated cut fruit, up to 30 days whenproperly stored and handled in commerce.

The above-described preferred embodiments are intended to illustrate theprinciples of the invention, but not to limit its scope. Otherembodiments and variations to this preferred embodiment will be apparentto those skilled in the art and may be made without departing from thespirit and scope of the invention as defined in the following claims.

We claim:
 1. A method for maintaining the freshness of freshly cutpinapple fruit, comprising: on harvesting a pineapple, cutting thepineapple and determining the Brix and acid of the pineapple therebydetermining the Brix/acid ratio for the pineapple, selecting white grapejuice, from at least one stored white grape juice batch, having aBrix/acid ratio which will substantially balance the Brix/acid ratio ofthe newly harvested pineapple such that the pineapple and juice, whencombined, will have a combined Brix/acid ratio in a preselected range,reducing surface microflora on the pineapple, immersing the cutpineapple in the selected juice, and then packaging and storing thepineapple/juice combination in a chilled state.
 2. The method of claim1, wherein the cut pineapple fruit is chilled to 28° to 45° F. beforebeing immersed in the juice.
 3. The method of claim 1, wherein the whitegrape juice is pasteurized prior to the immersion step.
 4. The method ofclaim 1, wherein the selected white grape juice is from concentrate. 5.The method of claim 1, wherein the preselected Brix/acid ratio of thecombined pineapple fruit and juice is in the range of about 16 to
 23. 6.The method of claim 1, wherein the preselected Brix/acid ratio of thecombined pineapple fruit and juice is about
 19. 7. A method formaintaining the freshness of freshly cut pineapple fruit, comprising: onharvesting a pineapple, cutting the pineapple and determining the Brixand acid of the pineapple thereby determining the Brix/acid ratio forthe pineapple, selecting juice from at least one stored juice batchincluding at least about 40% white grape juice, to produce a juicemedium with a Brix/acid ratio which will substantially balance theBrix/acid ratio of the cut pineapple such that the pineapple and juice,when combined, will have a combined Brix/acid ratio in a preselectedrange, reducing surface microflora on the pineapple, immersing the cutpineapple in the selected juice medium, and then packaging and storingthe pineapple/juice medium combination in a chilled state.
 8. The methodof claim 7, wherein the step of selecting juice comprises selectingwhite grape juice from concentrate.
 9. The method of claim 7, whereinthe step of selecting juice comprises selecting a blend, including atleast about 50% white grape juice.
 10. The method of claim 7, whereinthe step of selecting juice comprises selecting a blend, including atleast about 90% white grape juice.
 11. The method of claim 7, whereinthe step of selecting juice comprises selecting a blend, includingsubstantially all white grape juice.
 12. A method for maintaining thefreshness of a mix of freshly cut fruits including at least pineapplefruit and melon fruit, comprising: after harvesting, washing, trimming,skinning and cutting the pineapple and melon, mixing the pineapple andmelon and determining the Brix and acid of the pineapple and melon fruitmix thereby determining the Brix/acid ratio for the fruit mix, selectingjuice from at least one stored juice batch, including at least about 40%white grape juice, to produce a juice medium with a Brix/acid ratiowhich will substantially balance the Brix/acid ratio of the fruit mixsuch that the pineapple, melon and juice, when combined, will have acombined Brix/acid ratio in a preselected range, reducing surfacemicroflora on the fruit, immersing the fruit mix in the selected juicemedium, and then packaging and storing the fruit mix/juice mediumcombination in a chilled state.
 13. The method of claim 12, wherein thestep of selecting juice comprises selecting white grape juice fromconcentrate.
 14. The method of claim 12, wherein the step of selectingjuice comprises selecting a blend, including at least about 50% whitegrape juice.
 15. The method of claim 12, wherein the step of selectingjuice comprises selecting a blend, including at least about 90% whitegrape juice.
 16. The method of claim 12, wherein the freshly cut fruitsinclude cantaloupe and honeydew melon.
 17. The method of claim 16,wherein the freshly cut fruits further include grapes.